Easy Quinoa Fried Rice

Rinse quinoa 2-3 times with cold water. In a deep large skillet, combine water (or chicken stock) and quinoa and bring to a boil. Reduce heat to a simmer and cook until liquid is absorbed. Season with salt if desired. Fluff with fork. Chill for at least 1 hour or overnight.

Heat a wok or saute pan over high heat. Add ½ tablespoon coconut oil. Add eggs, let cook for 30 seconds, then scramble. Transfer to a clean plate.

Return wok to heat and set temperature to medium high. Add 1/2 tablespoon coconut oil and onion. Cook onion for 1 minute, stirring frequently. Add garlic, mixed vegetables, half of the scallions, ginger and red pepper flakes (optional). Cook for 3 more minutes, stirring frequently.

Add quinoa and remaining ½ tablespoon coconut oil and stir fry for 1 minute. Add soy sauce, stir fry (or teriyaki) sauce and sesame oil. Stir to incorporate. Add scrambled eggs and stir again.

Top with remaining scallions.